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...cover story this week on the growing interest in American cooking, Sheraton gave free rein to her love of dining. She traveled to a dozen cities, sampling gastronomic delights in New Orleans, Houston, Chicago, Philadelphia and Boonville, Calif. There are occasional drawbacks, of course, even to a job as appetizing as Sheraton's. "You eat a lot of terrible food," she says, "and put up with a lot of miserable service." What makes it worse is that she can't com plain without jeopardizing her anonymity...

Author: /time Magazine | Title: A Letter from the Publisher: Aug. 26, 1985 | 6/21/2005 | See Source »

...than 16% of total space is empty, compared with 3.5% in 1980. The vacancy rate continues to rise, in part because the building of offices is running 50% ahead of the growth in white-collar employment. Among the first cities to be hit by the glut were Denver and Houston, where demand for office space collapsed because of the downturn in the oil and gas industry. Hapless developers wound up with rows of "see-through buildings," thus named because they have so few occupants and interior fixtures. The developers of Houston's 34-story Phoenix Tower, who were unable...

Author: /time Magazine | Title: Building a Hollow Skyline | 6/21/2005 | See Source »

...Orleans (22.7%) and other Sunbelt cities, where the strong economic growth of recent years fanned real estate speculation. As soon as one city is glutted, developers move on to the next. Says Mack Taylor, an Atlanta developer: "When they realized the game was over in Denver and Houston, a lot of them came here...

Author: /time Magazine | Title: Building a Hollow Skyline | 6/21/2005 | See Source »

...spice-blackened redfish, jalapeņo cheese bread, flounder stuffed with seafood, and crawfish "popcorn" have inspired a virtual cult of imitators such as the Ritz Cafe in West Los Angeles, a branch of which will open on Park Avenue in New York this fall, the Atchafalaya River Cafe in Houston, Memphis in New York and Lafitte in Washington. "The food we call Creole and Cajun is the most American of American food because it was absolutely created here," says Prudhomme. "You can't find it anywhere else in the world." To make sure the outside world gets a taste...

Author: /time Magazine | Title: Eat American! | 6/21/2005 | See Source »

...GEARHART -- Houston...

Author: /time Magazine | Title: Letters: Jun. 20, 2005 | 6/12/2005 | See Source »

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